Local specialties
Kiritampo Nabe
- 05Akita
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- 05Akita
Dish log
A hot pot from northern Akita Prefecture in which "tampo" (mashed rice skewered and grilled) is simmered with chicken and vegetables in chicken-bone broth.
Dish profile
About this dish
- Main ingredients
- rice, chicken (Hinai jidori), burdock root, Japanese long onion, seri (Japanese parsley), maitake mushrooms, ito-konnyaku (konjac noodles)
- History and origin
- It originated in the Odate and Kazuno area, and is said to have begun when people staying in the mountains for charcoal making or logging mashed leftover rice, skewered it on sticks, grilled it and added it to a chicken hot pot. Because the skewered grilled rice resembled a cattail spike, it was called "tampo" (short spike), and tampo cut to a length that fits in the pot is said to be "kiritampo."
- When it is eaten
- It is often made in the new-rice harvest season, and in the northern part of the prefecture people gather around it to celebrate the end of the harvest work. It is also served to entertain guests and at weddings, funerals and other ceremonies, and October-November, when new rice comes on the market, is said to be a good season.
- How it is eaten
- Chicken, burdock and other ingredients are simmered in stock made from chicken bones and seasoned with soy sauce, then the cut tampo is added and simmered for 2-3 minutes; long onion and, last of all, seri are added before eating.
Sources
- きりたんぽ鍋 秋田県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
- 秋田に来たらやっぱり食べたい、郷土料理の大定番！ | 秋田県公式観光サイト アキタファン · Tourism organization · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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